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Dulce de Leche Cake Roll

Dulce de Leche Cake roll is made of a soft chiffon cake that is soaked in a luscious dulce de leche sauce and filled with whipped cream. This is another simple-looking cake that is packed with deliciousness and flavor.

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Close up shot of dulce de leche cake roll in a plate.

This is another proof that in my heart, simple cakes win all the time! Dulce de Leche cake roll is a combination of all my favorite things in a cake: chiffon cake, dulce de leche and whipped cream.

Anything filled with whipping cream is a delight to me. And because whipped cream is as easy as in, well…. whipping heavy cream in the mixer, this is a total win.

And don’t be fooled by the elaborate wording of dulce de leche. Here, I am gonna say it, it is store-bought. Yes from those stuff in cans. You will find them alongside condensed milk and evaporated milk in the baking aisles of supermarkets.

A slice of dulce de leche swiss roll on a small plate.

Of course, you can also make your own if that is what you prefer.

How to Make Dulce de Leche Cake Roll:

Okay, let’s talk cake rolls. Most often, cake rolls are sponge cakes or chiffon cakes that are baked in jelly roll pans, meaning they are initially rectangles.  The desired filling is spread over that rectangle then the cake is rolled into a fat log with the filling inside.

Photo of whipped egg whites on the left and mixing of the cake batter photo on the right.

Chiffon cakes are basically made of whipped egg whites that is folded into a batter made of yolks, oil, sugar, flour and other leavening agents (baking powder and baking soda).

To bake this cake, we need a 12×18 inch baking pan. Grease the pan with baking spray, then line it with parchment paper. As you can see in the photo below, the parchment paper should extend a bit up the sides of the pan. Grease the parchment paper as well.

Bake the cake in  350 F oven for 12-16 minutes. The top will be lightly golden and a toothpick inserted at the center of the cake comes out clean. Transfer the cake into wire rack using the parchment paper to lift it. Let it cool completely.

The dulce de leche cake roll batter in the baking pan ready for the oven.

How to Roll The Cake?

The first thing we need to do is to remove the parchment paper that is attached to the back of the cake.

  1. Once the cake is cool, sprinkle powdered sugar all over it.
  2. Lay a piece of parchment paper to cover the cake.
  3. Top that parchment paper with a baking pan of the same size or bigger.
  4. Turn everything over, including the wire rack.
  5. Remove the wire rack and gently peel off the parchment paper backing.
  6. Reposition the parchment paper over the cake and top it with another baking pan. Turn the cake over so that the cake is upright again, resting on an inverted baking pan. You are now ready to fill and roll the cake.

Dulce de Leche cake roll collage showing the process of removing the parchment paper backing of the cake.

Fill the Cake

Pour the dulce de leche over the surface of the cake. Gently spread using an offset spatula so the cake is fully coated.

Spread the whipped cream all over, but leave about an inch border along the edges to avoid too much cream oozing out upon rolling the cake.

Pouring and spreading the dulce de leche over the cake.

Roll the cake

 Using the parchment paper, lift the short edge of the cake and begin to roll it forward. As you roll forward, move the parchment paper along in the same direction to keep the cake lifted.

Continue until you reach the end of the cake. You will be able to wrap the rolled cake with the parchment paper. Pat and shape the cake to reinforce its shape.

Rolling the dulce de leche cake.

Transfer the cake onto a serving plate and gently unwrap it. If you like, you can trim the edges a bit to make the cake straight ended.  And guess what? you get to eat those trims as the initial taste test.

Refrigerate the cake for at least 2 hours. After chilling, spoon the excess dulce de leche drippings over the cake, and drizzle more, if you desire.

Dulce de leche cake roll on a serving plate.

As the cake sits, the dulce de leche will seep onto the spongy chiffon, soaking the cake in the delicious liquid. And that, my friends, is my version of dulce de leche cake roll. It is simple yet decadent and that’s the way I like it.

So, grab a can of that liquid gold and start whipping 🙂 You will love this.

dulce de leche cake roll photo with one slice at the background.

More Delicious Cakes:

And so much more….

Close up shot of dulce de leche cake roll in a plate.

Dulce de Leche Cake Roll

Dulce de Leche Cake roll is made of a soft chiffon that is soaked in a luxurious dulce de leche cream and filled with whipped cream.
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Course: Dessert
Cuisine: American
Keyword: dulce de leche cake roll
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 8
Calories: 485kcal
Author: sanna

Ingredients

  • 1 cup sugar
  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 4 egg yolks from large eggs
  • 1/2 cup canola oil
  • 1/2 cup water
  • 2 tbsp vanilla extract
  • 6 egg whites (from large eggs)
  • 1/2 cup sugar

For the Filling

  • 1/2 cup dulce de leche from cans, or homemade plus more for drizzling the cake, if desired
  • 3/4 cup whipping cream

Instructions

  • Preheat oven to 350 F. Grease a 12x18 inch baking pan and line it with parchment paper that extends a little bit up the sides. Grease the parchment as well.
  • Sift together flour, 1 cup sugar, baking powder and baking soda in a bowl. Add the salt. In a large bowl, whisk the egg yolks, oil, water and vanilla extract. Add the dry ingredients gradually and stir well. Set this aside.
  • In a bowl of a stand mixer (or use a hand-held mixer) beat the egg whites until soft peaks form. Add the sugar gradually as you continue to beat, until the mixture form firm peaks.  Test: If you turn the bowl over, the whipped egg whites should not drip.
  • Fold the egg whites into the yolk batter in three additions using a rubber spatula, until the color of the combined mixture is uniform. Pour and scrape the batter into the prepared baking pan. Bake it at 350 F for 12-16 minutes, or until a toothpick inserted at the center of the cake comes out clean.
  • Lift the cake by using the parchment paper backing and transfer it onto a wire rack to cool completely.
  • Remove the parchment paper backing of the cake: Once the cake is cool, sprinkle powdered sugar all over it. Lay a piece of parchment paper to cover the cake and top that parchment paper with a baking pan of the same size or bigger. Turn everything over, including the wire rack. Remove the wire rack and gently peel off the parchment paper backing. Reposition the parchment paper over the cake and top it with another baking pan. Turn the cake over so that the cake is upright again, resting on an inverted baking pan. You are now ready to fill and roll the cake.
  • Pour the dulce de leche over the surface of the cake. Gently spread using an offset spatula so the cake is fully coated with the dulce de leche. Spread the whipped cream all over, but leave about an inch border along the edges to avoid too much cream oozing out upon rolling the cake.
  • Roll the cake: Using the parchment paper, lift the short edge of the cake and begin to roll it forward. As you roll forward, move the parchment paper along in the same direction to keep the cake lifted. Continue until you reach the end of the cake. You will be able to wrap the rolled cake with the parchment paper. Pat and shape the cake to reinforce its shape. 
  • Transfer the cake onto serving plate ate gently unwrap it. Trim the edges to make it neat, if you prefer. Refrigerate the cake for at least 2 hours. After chilling, spoon the excess dulce de leche drippings over the cake., and drizzle more dulce de leche if you desire. Serve.

Make the Whipped Cream

  • In a bowl of a stand mixer, pour the cream. Beat on high speed until thick and fluffy.

Notes

  • To serve the cake, you need a rimmed cake plate to catch the extra drippings of dulce de leche.
  • Dulce de leche will seep onto the cake and some extra will drip into the plate.
 

Nutrition

Serving: 1slice | Calories: 485kcal | Carbohydrates: 51g | Protein: 6g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 275mg | Sodium: 231mg | Potassium: 114mg | Fiber: 1g | Sugar: 38g | Vitamin A: 652IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg

If you make this recipe or any recipe from the blog, don’t forget to tag @sanna.womanscribbles on Instagram or use hashtag #womanscribbles. I would like to see your creations!

Dulce de Leche Cake roll is made of a soft chiffon cake that is soaked in a luscious dulce de leche sauce and filled with whipped cream. #dulcedeleche #cakerolls #swissrolls

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4 Comments

  1. So Strange. I’ve used this recipe before and it made sense. Now it says egg yolks twice in the recipe card but refers to eggs whites as well in the directions. Someone else commented this and you responded saying the issue is fixed, however it’s not. Bummer, I wanted to use this recipe today.

  2. reading the recipe before baking found out in your ingredients calls for egg yoke and on the direction it states to whip the egg white please clarify but sounds good have to try.

    1. Hi Jen! I missed adding the egg whites in the recipe card. I updated the recipe now. Thank you so much for that! I hope you enjoy this cake.

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